YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Sautéed Zucchini and Bell Peppers
Tender chicken breast roasted with fresh herbs, served over fluffy jasmine rice with a side of zucchini and bell peppers sautéed until caramelized.
INGREDIENTS
5 ounces Chicken Breast
0.5 cup Jasmine Rice (cooked)
1 medium Zucchini (sliced)
0.5 cup Red Bell Pepper (chopped)
1.5 tablespoons Extra Virgin Olive Oil
Dried Oregano, Garlic Powder, Sea Salt, and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Rub the chicken breast with half of the olive oil and season generously with dried oregano, garlic powder, salt, and pepper.
Place the chicken on the prepared baking sheet and roast for 20-25 minutes until the internal temperature reaches 165°F.
While the chicken is roasting, heat the remaining olive oil in a large skillet over medium-high heat.
Add the sliced zucchini and bell peppers to the skillet and sauté for 8-10 minutes until the vegetables are tender and slightly browned.
If not using pre-cooked rice, prepare the jasmine rice according to package instructions until fluffy.
Slice the roasted chicken into strips and serve it alongside the sautéed vegetables over a bed of warm jasmine rice.